Name: Praakes, Halishkes, Galuptzi, Gevikelte Kraut or Stuffed Cab
Ingredients: 12 lg Cabbage leaves; Boiling water; 1 lb Lean ground beef; 1 sm Onion grated; 1/2 c Cooked rice; 1/2 c Seedless raisins; 1 Onion minced; 2 tb Vinegar; 2 tb Sugar; 1/4 c Dark; (blue label) Karo syrup; Gingersnaps; 1/2 ts Salt; Pepper to taste; 2 c Canned tomatoes

Why is the wife in marriage required to be the one who submits (Eph. 5, Col. 3, Tit. 2, 1 Pet. 3)? Because God set it up this way, based on the order of creation (1 Timothy 2) and ultimately to show the primary purpose on marriage. Marriage is to be a visual picture of the Gospel. Sex before marriage is wrong because we do not have intimacy with Christ until covenant. Adultery is wrong because we are to be entirely devoted to Christ and not other idols. Divorce is wrong because God would never leave us nor would we ever want to leave Him. We are one flesh in marriage to show the oneness we have with Christ – Him in us, us in Him. We leave our parents and cleave to our spouse to show how we leave the world and cleave to Christ. Marriage is between one man and one woman to show the marriage between Christ and His bride. And we have God designed roles in marriage whereby the husband would show Christ by leading through example and sacrificial love and the wife would show the bride of Christ (the church) by trusting her husband’s spiritual leadership for her well-being. After a lengthy discourse on the marital roles, Paul in Ephesians 5 makes the point clear in verse 32. “This mystery is great [marriage]; but I am speaking with reference to Christ and the church. It’s all Gospel-centered.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish		1	Servings

INGREDIENTS

12	lg	Cabbage leaves
		Boiling water
1	lb	Lean ground beef
1	sm	Onion grated
1/2	c	Cooked rice
1/2	c	Seedless raisins
1		Onion minced
2	tb	Vinegar
2	tb	Sugar
1/4	c	Dark; (blue label) Karo syrup
		Gingersnaps
1/2	ts	Salt
		Pepper to taste
2	c	Canned tomatoes

INSTRUCTIONS

Here are recent posts to the rfcj ng ...
From: Lita (alotzkar@direct.ca)
Source: From: "Love and Knishes" by Sara Kasdan
Soak cabbage leaves in boiling water while preparing meat. Combine meat,
onion, salt, and pepper. Drain cabbage leaves. Place a portion of meat in
each cabbage leaf; roll up and fasten with a toothpick. Place cabbage rolls
in a large deep kettle. Add all the remaining ingredients except the
gingersnaps. If there is not enough liquid to cover rolls, add water just
to cover . Bring to a boil and cook at a slow boil for 1 hour. Put a layer
of gingersnaps over the tops of the cabbage rolls. Reduce heat and simmer 1
hour longer. Serves 6 - 8
Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman"
<jefffree@eskimo.com> on Nov 29, 1997

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